The majority of the wines produced in La Conca are white and rose, destined for obtaining froth with Cava Designation. We are in a zone with privileged conditions for the elaboration of tranquil wines, specially excellent reds. Vine growers and oenologists that know about this potential are co-ordinating their efforts to obtain high quality wines and, little by little, the product that is finally bottled as Conca de Barberà Designation of Origin grows.

The traditional varieties that produce white wine are the Macabeu and Parellada. With them, wines of a brilliant pale yellow, light, of a fruity aroma and moderate degree of alcohol are obtained. Chardonnay and Sauvignon blanc, which are varieties that have been introduced recently, can participate in a coupage with the varieties mentioned before giving the wine body and consistency; or they can be destined for a mono-variety elaboration with modern fermentation and ageing techniques in oak barrels, giving way to wines of great prestige.

The most characteristic rose wine of designation of origin comes from the red grape Trepat , a native variety from Conca de Barberà. A wine which is distinguishable, light, fresh and fruity, of a raspberry-pink colour, clean and luminous.

The red wine traditionally proceeds from the Ull de llebre (Tempranillo) and from the Garnatxa. But foreign varieties such as Cabernet sauvignon, Merlot, Pinot noir and Syrah have adapted perfectly to the climate and soils of Conca and are producing good results. There is also who prefers national varieties such as the Cariñena and the Monastrell. The young reds are soft and light, tasty in the mouth. The ones that are aged in oak barrels are more corpulent, acquire aromatic complexity and present a good persistence.